Tender tenderloin hamburger cooked in delicious brown onion gravy! A classic Southern meal served over rice or mashed potatoes! “
Lord have mercy on us … there are only some meals that are epitome of southern comfort foods like hamburger steak and gravy! I grew up eating this meal alongside mashed potatoes or rice, sweet peas, dinner rolls, and sweet iced tea. It’s not the most amazing dish but uh … the good days! We had several times a month
It was always served with mashed potatoes or rice as these are best with brown gravy! Only the sweet peas complimented the taste well.
Now I’m not talking about the Salisbury steak (which uses eggs and mostly breadcrumbs), which is also my favorite.
The recipe I’m sharing with you today is for country hamburger steak without bells or whistles. Although I like adding new things like paprika and celery and swapping things out every now and then, sometimes you just want an straightforward Southern classic. Pure, easy and simple.
* Ingredients :
° 1 pound of ground beef 80/20 chuck is perfect.
I am using organic herb to get the best taste
° 1 tablespoon of extra virgin olive oil
° 1 teaspoon Worcestershire sauce
° 1 teaspoon garlic powder
° 1 teaspoon onion powder
° 1/2 teaspoon black pepper
° 1 / 4-1 / 2 teaspoon salt see note
° 1 small, sweet onion, sliced thin
° 3 tablespoons of butter is optional if you don’t use the remaining fat from beef
° 2 tablespoons of flour
° 2 cups warm beef broth (use a really delicious brand or homemade. I use beef broth paste)
° Parsley garnish
* Instructions :
Add ground meat, olive oil, Worcestershire sauce, garlic powder, onion powder, black pepper and salt in a large bowl.
Use your hands to mix the spices with the beef.
Shape the batter into 4-6 large pies. (It will swell a little and shrink so make it big)
Heat a large stainless steel skillet over a medium to high heat.
Grill the burgers on both sides to create a nice “crust” on the burger.Removing burgers from the pan also placing them on a plate. Sit apart . (The burgers might be undone a bit that’s okay)
Leave 3 tablespoons of fat in skillet, or adding 3 tsps of butter if you prefer not to employ beef fat.
Add onions and sauté until soft and golden.
Sprinkle with flour and cook until golden, stirring constantly.
Slowly pour into the broth.
Simmer the mixture over a low heat then add the hamburger to the skillet.
Simmer over low heat until the broth thickens and the hamburger is tender.
If necessary, season with salt and black pepper. (I don’t need that)Serve over mashed potatoes or rice.Garnish with parsley.